Kerry Withoos, Accredited Practising Dietitian

bun

Middle Eastern Stew

Recipes > vegetarian

This delicious, low calorie, low fat, low carb dish is ready in just minutes and would make a terrific accompaniment to a protein or even just on its own for a light meal.

Serves 4

Ingredients

  • 3 tablespoons veggie stock
  • 1 capsicum sliced
  • 2 zucchinis sliced
  • 2 celery sticks sliced
  • 400g can chopped tomatoes
  • 1 teaspoon chilli powder
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon ground cumin
  • Black pepper to taste

Method

  • Heat vegetable stock in a large casserole dish until boiling.
  • Add sliced capsicum, zucchini, carrots and celery.
  • Stir over high heat for 2-3 minutes until the vegetables are just beginning to soften.
  • Add the tomatoes, chilli powder, mint and cumin.
  • Reduce heat, cover the casserole and simmer for 30 minutes or until all the vegetables are tender.
  • Season to taste with pepper.